We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Katsu Kare (Japanese Curry with Pork Katsu Cutlet)
Steamed rice

Shopping List:
yellow onion
Yukon Gold potatoes
fresh or frozen peas
fresh ginger


Dry Goods / Pantry:
Fukujinzuke (Japanese pickles)
chicken stock
all-purpose flour
Calrose rice
Vegetable, canola, or peanut oil
Japanese-style panko bread crumbs
shaved bonito flakes

pork sirloin cutlets

ground black pepper
black peppercorns
coriander seeds
cumin seeds
fenugreek seeds
cardamom seeds
fennel seeds
cinnamon stick
star anise pods
dehydrated orange peel
ground turmeric
chili powder

Note: IF you do not have a spice grinder and/or cannot procure all the spices, you can buy premade curry spice. We recommend S&B curry powder.

Equipment List:
Cutting board and knife
Spice grinder or mortar and pestle
Small mixing bowl
Medium to large pot for curry
Large heavy bottom pan/skillet or dutch oven for deep frying
Small to medium sized skillet/pan for making roux
Small pot for making dashi
1 heatproof spatula or whisk
1 large heavy duty ziploc bag
1 flat surface meat pounder or heavy duty pot for pounding pork flat
1 spider or tongs for frying
Instant read thermometer
Fine mesh strainer
3 shallow bowls or containers for breading pork
Cookie sheet with a wire rack on top or large plate with paper towels for draining the pork katsu